Sticky Toffee Pudding Cake with Buttered Caramel Sauce…an English Tradition that Should Never Be Abandoned!

Sticky Toffee Pudding isn’t your typical pudding. In fact, it isn’t anything like American “pudding” at all. Instead, it is one of the best moist cakes I’ve ever tasted covered by an ooey, gooey, toffee sauce. I first tasted Sticky Toffee Pudding when visiting Oxford, England. My English road trip turned from a sight-seeing vacation to a Sticky Toffee Pudding taste-testing trip! I’ve tried several different variations on this recipe, but the simple version from has been a winner every time.


1 3/4 cups pitted, chopped dates

1 teaspoon baking soda

3/4 cup boiling water

1/3 cup butter

3/4 cup white sugar

2 eggs, beaten

1 1/8 cups self-rising flour

3/4 cup packed brown sugar

1/3 cup butter

2/3 cup evaporated milk

1 teaspoon vanilla extractSticky Toffee Pudding

How to Create England’s Best Dessert:

1. Preheat oven to 350 degrees F. Grease an 8-inch square baking dish.

2. In a small bowl combine the dates and baking soda. Pour enough boiling water over the dates to just cover them.

3. Cream 1/3 of butter with the white sugar until light. Beat in the eggs and mix well to combine.

4. Add the flour and date mixture (including water) to the egg mixture and fold to combine. Pour the batter into the prepared baking dish.

5. Bake in the preheated oven until a tester (toothpick) comes out clean, 30-40 minutes. Let cool slightly and prepare the sauce.

6. To Make the Caramel Sauce: In a small saucepan combine the brown sugar, 1/3 cup butter, and evaporated milk. Cook over medium heat and bring to a boil. Turn heat down and simmer for 5 minutes, stirring occasionally. Remove from heat and stir in the vanilla. Pour the sauce over individual servings of warm cake.





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